New Orleans Mac and Cheese

A spoon is scooping a serving of New Orleans style macaroni and cheese from a white dish.

5 stars (3 reviews)

New Orleans mac & cheese has everything you love in my classic cheesy, creamy, rich and delicious homemade baked macaroni and cheese, but made Creole-style with 3 cheeses (wait no, 4 cheeses) the "holy trinity" veggies of authentic Louisiana cooking, and the perfect amount of spicy Cajun seasoning.

Prep Time15

Cook Time40

Total Time55

Course: Main, Main Course, Side Dish

Cuisine: American, Cajun, Creole, Southern

Servings: - 12 servings

Calories: 608kcal

Author: Sommer Collier

Ingredients

1 pound small dried pasta cavatappi, fusilli, rotini
5 tablespoons butter
1 cup diced onion
1 cup diced celery
1 cup diced red bell pepper
4 cloves garlic minced
2 tablespoons all-purpose flour
1 tablespoon Cajun seasoning
3 cups whole milk
8 ounces cream cheese cut into cubes
2 cup shredded sharp cheddar cheese
1 cup shredded pepper jack cheese
Optional Topping –
1 cup panko breadcrumbs
½ cup grated parmesan cheese

US Customary - Metric

Instructions

Set a large pot of salted water on the stove top and bring to a boil. Add the pasta, stir, then cook according to the package instructions. Once the pasta has reached al dente, scoop out ¾ cup of pasta water and save for later. Drain the pasta and let it cool in a colander.
Preheat the oven to 425°F. Set out a 9 x 13 (3-quart) baking dish. Grease the dish or spray with nonstick cooking spray and set aside.
Place the same pot back on the stove top over medium heat. Add the butter, onion, celery, bell peppers, and garlic. Stir and sauté the vegetables for 5-6 minutes. Then sprinkle the flour over the vegetables, followed by the Cajun seasoning. Continue to stir and sauté, creating a roux, for another 3-5 minutes. Don't skip on this part! The roux needs to be well-cooked in order to not create a granular texture in the cheese sauce.
Now turn the heat to low. Slowly pour in the milk stirring to incorporate the roux into the liquid. Once all the milk is in the pot, add the cream cheese, shredded cheddar, shredded pepper jack cheese. Stir on low until all the cheese has melted into the sauce.
Add the pasta to the cheese sauce and stir well to incorporate. Stir in the reserved pasta water and turn off the heat.
In a small bowl combine the panko and parmesan cheese. Carefully pour the mac and cheese into the prepared baking dish and spread into an even layer. Sprinkle the panko mixture evenly over the top.
Bake for 10-15 minutes, uncovered, until the top is golden brown and bubbly around the edges.
Remove from the oven and allow the mac and cheese to rest for at least 5 minutes before serving. Serve warm, as-is, or with the sprinkling of fresh parsley or chopped scallions over the top.

Video

Notes

Let the mac and cheese come to room temp before transferring to an airtight container or covering the baking dish tightly with plastic cling wrap. Leftovers will keep in the fridge for 3-4 days, and are great to reheat in the microwave and enjoy for lunch or dinner.

It'll also keep well in the freezer for up to 3 months. Again, transfer the cooled leftovers into an airtight container, then wrap the container in a layer or two of aluminum foil. Thaw overnight in the fridge before reheating.

Nutrition